Recipe by Tracey Zabar
Photos by Ellen Silverman

Poppy seed cake is often made with too much lemon and a sticky, overly sweet glaze.

Try my take on this old favorite. If desired, substitute lemon, lime, clementine, or tangerine zest and juice for the orange. Serve with candied orange peel on the side.

Makes one 5-inch bundt cake (serves 4)

Instructions:

1. Preheat the oven to 350°F. Butter one 5-inch well of a Bundt quartet pan, and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 2 tablespoons butter and the granulated sugar. Add the orange zest and egg and beat until combined, then add the cream, orange juice, and vanilla and beat to combine. Add the poppy seeds and mix until incorporated. Add the flour, baking powder, and salt and mix just until combined.
3. Scrape into the prepared pan and bake until the edges start to brown and the cake is set, about 35 minutes. Cool for 10 minutes in the pan, then remove the cake from the hot pan and allow to cool completely on a wire rack. Dust with confectioners’ sugar before serving.